Bring a large pot of water to a boil, and cook pasta according to package directions.
Meanwhile in a large skillet, sauté garlic and scallions with 1 Tbs olive oil for 1 minute, stir in zucchini and sauté over high heat until slightly brown, season with salt and pepper; set aside.
In a large bowl combine sherry vinegar, mustard, honey and smoked paprika then whisk together. Stream in the remaining olive oil and whisk until sauce is thick; season with salt and pepper.
Using the skillet, combine sautéed veggies, pasta and sauce. Before serving, top with feta and basil.
